Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes    




Makes:  16 servings, 1 Cookie each

2-1/2  cups Eagle Mills All-Purpose Unbleached Flour with Ultragrain
1  teaspoon baking soda
1/4  teaspoon salt
3/4  cup Blue Bonnet-stick, melted, cooled (3/4 cup = 1-1/2 sticks)
1-1/2  cups firmly packed brown sugar
1  egg
2  teaspoons vanilla extract
1  cup semisweet chocolate morsels
  1. Preheat oven to 350F. Combine flour, baking soda and salt; set aside.
  2. Mix Blue Bonnet and sugar in large bowl. Add egg and vanilla; stir until well blended. Add flour mixture; mix well. Stir in chocolate morsels. Refrigerate dough 30 minutes before baking.
  3. Drop by 1/4 cupfuls, 2-1/2 inches apart, onto ungreased baking sheets.
  4. Bake 14 minutes, or until cookies harden around edges. (Centers will still be soft.) Let rest 2 minutes before removing to wire racks; cool completely.

    Recipe from ConAgra Foods

    Nutrition Facts
    Amount per Serving
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    Calories 265
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    %Daily Value*
    Total fat 11 g 16%
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    Saturated fat 3 g 17%
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    Cholesterol 12 MG 4%
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    Sodium 209 MG 9%
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    Carbohydrate 41 g 14%
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    Dietary fiber 2 g 8%
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    Sugars 26 g 3%
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    Protein 3 g 7%
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    Vitamin A 8%
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    Vitamin C 0%
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    Calcium 2%
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    Iron 5%
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    * Percent Daily Values are based on a 2,000 calorie diet